Instructions: Preheat oven to 450 F. In a small bowl; dissolve the yeast in the water.

Let stand for 5 minutes.

In a medium-sized bowl, stir together the flour, sugar, and baking soda.

Cut in the shortening with a pastry blender. In a small bowl, combine the dissolved yeast and the buttermilk. Add the buttermilk mixture to the flour mixture, a little at a time, stirring with a fork.

Turn the dough out onto a lightly floured surface and knead several times.

Roll out the dough to a 1/2-inch thickness and cut out the biscuits with a biscuit cutter. Place the biscuits on an ungreased baking sheet and bake for 10 to 12 minutes.

Variation:
If all-purpose flour is used, add 2 1/2 teaspoons baking powder and 1 teaspoon salt.

YIELD: 12 TO 16 BISCUITS

LORMAN, MISSISSIPPI

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